Blueberry-Pecan Relish

Serves: 5
Total Calories: 265
Yield: 3 to 4 pints


1 (16-ounce) package frozen blueberry, thawed and drained
1 apple, cored, peeled and coarsely chopped
1 cup pecans, finely chopped
1/2 cup sugar
2 teaspoons cider vinegar
1 teaspoon allspice
1/2 teaspoon cinnamon
4 teaspoons lemon juice
3 to 4 1-pint canning jars and lids, sterilized


In a large heavy saucepan, combine all ingredients except lemon juice. Bring to a boil over medium heat, stirring constantly. Remove from heat; stir in lemon juice. Spoon into hot sterilized jars, leaving 1/8" headspace. Wipe rims; secure with lids and rings. Process jars for 5 minutes in a boiling water bath. Set jars on a towel to cool; check for seals. Relish may also be kept refrigerated, without processing, for 2 to 3 weeks.

Nutritional Facts:

Serves: 5
Total Calories: 265
Calories from Fat: 126

This Blueberry-Pecan Relish recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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